Authentic jaeger schnitzel sauce recipe

Updated March 28, 2016.

Jaegerschnitzel (or Jgerschnitzel) is really a traditional German dish of creamy mushroom sauce offered with meat cutlets.

Other variations of the recipe exist, for instance, with bacon or dark wine. but the most typical sauce is sauted mushrooms with white-colored wine and cream. These may be common button mushrooms, Pfifferlinge (chanterelles), or mixtures of countless mushrooms.

You may even bread the cutlets if you want. The sauce is excellent being an omelet filling, too.

This dish is a superb companion for your favorite mashed or fried potato recipe.

Ingredients

For that Jaeger Sauce:
1 tablespoon unsalted butter
1 small shallot or 1/2 cup chopped onion
8 oz. mushrooms, sliced (the selection of variety)
1/2 cup vegetable or beef broth
1/2 cup white-colored wine
1/2 cup + two tablespoons half and half or cream, divided
two tablespoons all-purpose flour or brown grain flour
1/4 teaspoon salt
Freshly ground pepper
3 tablespoons fresh parsley, chopped
For that Schnitzel:
1 lb. pork cutlets from roast cut 1/4 - 1/2 inch thick
3 tablespoons all-purpose flour or brown grain flour
1/4 teaspoon salt
Freshly ground pepper
1/4 teaspoon red pepper cayenne, in order to taste
two tablespoons unsalted butter

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Preparation

For that Jaeger sauce:

Heat the tablespoons unsalted butter inside a skillet over medium heat.
Add some shallot or onions and saut until translucent.
Put the sliced mushrooms within the pan and brown for five minutes, stirring from time to time.
Pour within the broth and white-colored wine and prepare for several minutes.
Add 1/2 cup of half and half or cream, bring the mix to some boil, lower heat and simmer for a few minutes.

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In a tiny, separate bowl, mix the rest of the two tablespoons of cream with two tablespoons of flour.
Add some flour slurry towards the mushroom mixture and produce to some boil, stirring to prevent clumps.
Add some fresh chopped parsley.
Season with salt and freshly ground pepper.
Switch off heat and canopy the pan with aluminum foil to help keep warm while cutlets are cooked.

Result in the schnitzel:

Lay the pork cutlets on a cutting board.
Cover the cutlets with plastic wrap and employ a kitchen hammer or perhaps your fist to pound the cutlets until thin (1/4 inch thick or fewer)

Inside a separate bowl, whisk together the all-purpose flour, pepper, salt and red pepper cayenne.

Melt the two tablespoons unsalted butter inside a medium-sized skillet.

Dip each cutlet within the flour mixture. Get rid of the surplus, devote the skillet and saut within the butter for several minutes on every side or before the pork cutlets are cooked through.